Information Journal Paper
APA:
Copy. (2020). Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality. FOOD SCIENCE AND TECHNOLOGY (LWT), 128(-), 0-0. SID. https://sid.ir/paper/971129/en
Vancouver:
Copy. Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2020;128(-):0-0. Available from: https://sid.ir/paper/971129/en
IEEE:
Copy, “Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 128, no. -, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/971129/en